Best Fettuccine With Mascarpone Toasted Walnuts And Basil Recipes

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FETTUCCINE WITH WALNUTS AND PARSLEY



Fettuccine with Walnuts and Parsley image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings, serving size 2 1/2 cups

Number Of Ingredients 10

12 ounces (3/4 box) whole-wheat fettuccine
2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish
1/4 cup olive oil
5 cloves garlic, minced
1/2 cup low-sodium chicken stock
1/2 cup chopped parsley leaves, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 ounce grated Parmesan (about 3/4 cup)
2 cups arugula leaves, gently packed

Steps:

  • Cook the pasta al dente according to package directions, then drain in a colander.
  • Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
  • In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
  • Good source of: Folate, Copper, Magnesium, Calcium

Nutrition Facts : Calories 617 calorie, Fat 31 grams, SaturatedFat 4.5 grams, Cholesterol 1 milligrams, Sodium 409 milligrams, Carbohydrate 69 grams, Fiber 9.5 grams, Protein 16 grams, Sugar 4 grams

FETTUCCINE WITH MASCARPONE AND BASIL



Fettuccine With Mascarpone and Basil image

Is your garden producing more basil than you know what to do with? Here's the simplest sauce ever to make good use of some of it. Nothing easier, and it's delicious.

Provided by evelynathens

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb fresh fettuccine
3/4 cup heavy cream, room temperature
1/2 cup mascarpone cheese, room temperature
1/2 cup freshly grated parmesan cheese
2/3 cup packed fresh basil leaf, washed well, spun dry, and sliced thin
1/4 teaspoon freshly grated nutmeg

Steps:

  • Boil pasta in plenty of boiling, salted water until al dente.
  • While it is boiling, rinse a heatproof serving bowl under hot water to warm it and dry bowl.
  • In warm bowl, whisk together cream, cheeses, basil, nutmeg, pepper and salt to taste.
  • Drain cooked pasta and add to bowl with the sauce.
  • Toss well.
  • Serve immediately.

Nutrition Facts : Calories 538.2, Fat 22.8, SaturatedFat 12.8, Cholesterol 155.2, Sodium 238, Carbohydrate 64.4, Fiber 0.3, Sugar 0.2, Protein 18.8

FETTUCCINE WITH MASCARPONE, TOASTED WALNUTS, AND BASIL



Fettuccine With Mascarpone, Toasted Walnuts, and Basil image

Make and share this Fettuccine With Mascarpone, Toasted Walnuts, and Basil recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup chopped walnuts
3 tablespoons unsalted butter
2 tablespoons chopped fresh basil or 2 tablespoons parsley
1/2 cup mascarpone cheese
salt
fresh ground black pepper
1 lb fettuccine

Steps:

  • Bring 4 quarts water to a boil in a large pot for cooking the pasta.
  • Place the walnuts in a medium skillet over medium heat; toast, shaking the pan occasionally to turn the nuts, until fragrant, about 5 minutes; transfer to a plate.
  • Melt the butter in the skillet; add the nuts and basil and cook just until heated through.
  • Place the mascarpone in a bowl large enough to hold the fettuccine when cooked.
  • Stir in the walnut mixture and add salt and pepper to taste.
  • When the water come to a boil, add salt to taste and the fettuccine.
  • Cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.
  • Toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.
  • Add as much reserved cooking liquid as needed to thin the sauce.
  • Divide among individual bowls and serve immediately.

Nutrition Facts : Calories 610.1, Fat 23.2, SaturatedFat 7.7, Cholesterol 118.7, Sodium 25.5, Carbohydrate 83.3, Fiber 4.8, Sugar 2.5, Protein 18.5

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